Mushroom Meatballs
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A home-kitchen version of mushroom meatballs, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 cans cream of mushroom soup
- 1 1/2 lb. ground beef
- 1/2 c. fine dry bread crumbs
- 1 small onion, minced
- 1 Tbsp. parsley
- dash of Worcestershire sauce
- 1 egg, slightly beaten
- 1 c. water
Method
Measure out 1/4 cup soup.
Combine this with next 6 ingredients. Shape into meatballs. Brown in nonstick frypan. Blend rest of soup with water.
Pour over meatballs.
Cook over low heat 10 minutes. Stir. Serve with noodles or rice.
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